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Caramel Apple Sangria

Caramel apple sangria with chilled pinot grigio, apple cider, and caramel vodka creates a golden, lightly spiced drink with soaked fruit. Chill for at least 2 hours and finish with ginger ale for a refreshing, spritzy sip.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Caramel rim and topping
  • 1 Caramel sauce For dipping the glass rims.
  • 1 Coarse sugar For rimming glasses.
Sangria base
  • 1 bottle (750 ml) Pinot grigio Chilled.
  • 2 cup Apple cider
  • 0.5 cup Caramel vodka Use caramel sauce instead if desired; whisk well.
  • 1 cup Ginger ale Chilled (or use club soda).
Fruit and spices
  • 2 Apples Thinly sliced.
  • 1 Pear Thinly sliced.
  • 3 Cinnamon sticks
  • 1 Club soda Alternative to ginger ale, chilled.

Method
 

Make the sangria pitcher
  1. In a large pitcher, combine the chilled pinot grigio, apple cider, and caramel vodka, then whisk well if using caramel sauce.
  2. Add the thinly sliced apples, thinly sliced pear, and cinnamon sticks to the pitcher.
Chill
  1. Cover and chill the sangria for at least 2 hours so the fruit soaks up the flavor, stirring once halfway through if possible.
Rim and serve
  1. Dip the glass rims in caramel, then press into coarse sugar to coat.
  2. Just before serving, top the pitcher with chilled ginger ale (or club soda), then pour over ice with some fruit in each glass, watching for lively fizz.

Notes

Pro tip: for the best flavor, keep the wine and ginger ale/club soda cold before mixing so the drink stays crisp. Store covered in the refrigerator up to 3 days; add the ginger ale/club soda only when you’re ready to serve. Freezing isn’t recommended because the fruit texture softens after thawing. If you want a lower-sugar option, swap caramel vodka for a caramel-flavored vodka that’s sugar-free and use less caramel for the rim.